Destination Wedding Time at Villa Cappell

Top 5 health benefits of extra virgin olive oil

Villa Cappelli Fire Starters

Sun-Dried Tomato Vinaigrette

Sun-dried tomatoes are super healthy, and this recipe is a simple way to get a little more into your diet.  I originally made this to dress one of our fresh salads, but Paul couldn't resist trying it on some of the chicken cutlets we were having and it was delicious.

1/2 cup Villa Cappelli Sun-Dried Tomatoes

1/2 cup Villa Cappelli Extra Virgin Olive Oil

2 tablespoons vinegar (I used white wine, but you could really use anything)

Put everything into a blender (don't be afraid to add the garlic from the sun-dried tomatoes into the blender as well) and blend until everything is well smooth and well blended. Pour and enjoy.

Occhio di Bue (Bull's Eye)

These eggs in spicy tomato sauce are so easy anyone can make them. Perfect for a light lunch or dinner, this recipe makes enough sauce for 8 eggs

Add large can, 28 oz. of tomato puree to a large sauce pan.  Add in two tablespoons of Villa Cappelli Spaghettata.  Let the sauce come to a boil and cook down a bit to thicken up, probably no more than 6-8 minutes.  Then slowly add your eggs one at a time to the sauce. The eggs should sink into the sauce a bit so they actually poach in the tomato sauce.  

When all the egg whites are white and cooked through you are done. Use a spoon to gently lift the eggs and as much sauce as you can from the pan onto your plate.  Spoon out a little extra sauce as well for each plate.  

Make sure you have a good spoon or piece of bread to get every last drop of sauce!

How to core a strawberry quickly and easily.

Click here to view the video on YouTube.

Quick and Easy Broccoli and Kale Soup

This is a pretty easy recipe, and you can adjust all the ingredients to suit your own tastes.  And be sure to include the Kale. For those of you "afraid" of it, it literally disappears into the soup once blended and offers a ton of nutritional value.

Ingredients

3 heads of broccoli (chopped up, including stem, just cut off any brown bits)

1 stalk of celery chopped

6-7 stalks of kale

1 chopped medium onion

Villa Cappelli Extra Virgin Olive Oil

1 anchovy (optional of course)

2 cloves of chopped fresh garlic

Salt, pepper, and pepper flakes to taste

2 cups of water

1 teaspoon of bouillon (or one small cube)

1/2 Cup fresh ricotta

1/4 cup grated pecorino

Coat the bottom of a medium pot with Villa Cappelli Extra Virgin Olive Oil.  Throw everything in but the water, bouillon and cheese. Cook until everything starts to get a little soft and you get a little caramelization or color on the veggies. Add in the water and bouillon and let it come up to a boil and cook for about 10 minutes.  Throw everything into a Vitamix (or other high powered blender) with the cheese and blend away.  You might have to do this in batches.  Serve with a drizzle of fresh Villa Cappelli Extra Virgin Olive Oil up on top.

Note, if you don't have the cheese on hand or want to use something else, you can substitute cream, milk or even cream cheese.